Brown Butter Lobster Roll is a take on the classic seafood sandwich, dressed with a flavorful garlic brown butter and lemon.
Brown Butter Lobster Roll
By Sue Lau | Palatable Pastime
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Brown Butter Lobster Roll is my recipe of the day with the blogging group Fish Friday Foodies. We publish new recipes once per month following a group topic.
This week we are sharing recipes for lobster roll sandwiches.
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I love lobster with butter and lemon. And my favorite flavors of butter with food is that of browned butter.
This is made by stirring butter over low heat. It will foam up and after a bit the foam starts to subside around the same tome the butter begins to brown.
You may see the sediment brown a bit which can give you some idea of how far along it is. But it down brown fast and can easily burn if you are not careful.
The garlic in this one will also help you gauge. And adding cold refrigerated lemon juice will help the browned butter cool down. So you won’t have perfect browned butter burn off the heat.
Another help is to pour the butter into a bowl out of your hot saute pan.
I bought my lobster in tails and claws. They should be already red and steamed.
Crack those and pull out the meats and cut the bottom of the tail section to get them out.
If your tails are raw you can cut them out and shop, then cook in a small skillet in butter. But you should be able to purchase those already cooked.
Try to keep the chunks pleasantly big as you chop. It is far more appealing to the eye.
Fish Friday
- A Lobster Roll Style Debate: Maine vs. Connecticut by Culinary Adventures with Camilla
- Brown Butter Lobster Roll by Palatable Pastime
- Baked Lobster Roll Dip by Food Lust People Love
- Hot Buttered Lobster Rolls with Homemade New England Style Buns by Karen’s Kitchen Stories
- Lobster Melt English Muffin Sandwich by Sneha’s Recipe
- Lobster Roll BLT by A Day in the Life on the Farm
Brown Butter Lobster Roll
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Brown Butter Lobster Roll
Brown Butter Lobster Roll
Ingredients
- 1-1/2 pounds cooked shelled lobster
- 6 tablespoons butter
- 1/4 teaspoon salt
- 1/2 teaspoon minced garlic
- 1 tablespoon cold fresh lemon juice
- 6 New England split top hot dog buns toasted
Instructions
- Heat lobster until hot and have buns toasted and warmed as you prefer.
- Warm butter with salt and garlic over low heat, stirring constantly, until butter foams.
- As the foam starts to subside, watch it carefully as it browns fast. You don't want to burn it.
- As soon as you see it start to brown, add the cold lemon juice and stir again.
- Add the lobster to the butter and toss, then pile into rolls.
- Serve with lemon wedges (and if you are like me, a handful of hot bbq chips!)
Notes
Nutrition
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Another lobster roll with only butter and no mayo…..Loving these recipes!!!
Those big chunks of claw meat are gorgeous.
Sue, that looks positively amazing! Brown butter is always a magical addition to any dish. I can just imagine how good that taste. Thanks for joining me.